Sustainably farmed, hand harvested estate-grown grapes; destemmed and crushed; fermented on the native yeasts, followed by full malolactic on naturally-occurring bacteria; 0.75 grams/liter tartaric acid; 1% water addition; oak from barrel aging; minimum effective sulfur for this wine (35 ppm at crush, 134 ppm over the course of aging); pad filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions.
Winemaker Tasting Notes:
Aromas of black cherry, plum and toasty oak followed by pepper and licorice notes on the palate. Chaparral and well-defined tannins on the finish.